Preheat the oven to 350 degrees and spray 2 9in round cake pans with pam baking spray

Using a standing mixer, beat the butter, sugar, brown sugar, vanilla, and eggs until combined and smooth

Using a large bowl, whisk the cake flour, salt, and baking powder until combined

Beat the dry ingredients into the cake batter until combined and smooth

Divide the cake batter between the two cake pans and bake in the oven for 25-30 minutes or until a toothpick comes out clean

Allow to cool completely

Using a cake slicer, cut the domes off the cake layers to create a smooth even layer

Place the cake onto a wire rack with a cookie sheet underneath

Using a pot over medium heat, combine the butter, light brown sugar, and evaporated milk

Bring the mixture to a boil, stirring constantly until the sugar has fully dissolved

Remove from heat and mix in the vanilla and powdered sugar until combined and smooth

Continue to stir the frosting until it's thick

Allow cooling for 30 minutes

Take one cake layer and spoon 1 1⁄2 c of frosting onto the top and spread evenly

Place the second cake layer on top of the caramel frosting

Pour the remaining frosting over the cake and allow it to drip off the cake

Allow the caramel frosting to harden

Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth and stiff

Scoop the frosting into the piping bag and pipe dollops of frosting around the edge of the cake

Cut and enjoy